Broiling, Pan Frying and Baking Course

Yakimono, or broiling, is a very early form of cooking that dates from way back. Broadly, yakimono is divided into 2 categories based on how the food is cooked: direct broiling and indirect broiling.

Direct broiling involves cooking food under or over a naked flame, using skewers or wire mesh. On the other hand, indirect broiling means that foods are cooked by putting a metal or stone between the heat source and the ingredients, or by wrapping in paper or foil prior to broiling.

Proper skewering techniques and controlling the heat are important elements for successful yakimono.

Categories Based on Preparation Method:

Salt-broiling: the basis of all other broiling
Tare-yaki: broiling while basting or brushing on a sauce. "Teriyaki" is a variety of Tare-yaki.
Tsuke-yaki: broiling foods that have been pickled in a sake paste or miso paste prior to broiling
"Cosmetic" broiling: this broiling method affects the look of the dish, and involves the use of egg yolk, sea urchin roe, sesame seeds, etc.

Categories Based on Heating Method:

Direct broiling
Indirect broiling

Yakimono Techniques:

Proper yakimono skewering techniques
Make your own teriyaki sauce the correct way
Proper and effective presentation of yakimono dishes

Recipes from these Lessons:

Salt-Broiled Ayu
Broiled Young Spanish Mackerel, Yuan-Style
Baste-Broiled Hamo Fish
Broiled Red Tilefish, Wakasa-Style
Silver Pomfret Miso-zukeyaki
Barracuda Dengaku with Sea Urchin
Yellowtail Teriyaki
Stone-Broiled Seafood with Shuto Sauce
Broiled Lobster and Abalone Casserole
Salt-Roasted Duck

Requirements to Pass:

Attendance at least 75% of scheduled classes ( 1 day intensive course )
Skill test grade, A or B
Final test score, 80 or more

Class schedule:

Monday through Friday

8:00 AM to 1:00 PM (5 hours a day)

Contact us today...

For immediate assistance, please call us directly on phone number 01638 602530 - Or click here

View a selection of our courses:

Professional Sushi Course I
Professional Sushi Course II
Advanced Sushi Course
Traditional Teppanyaki Course
Basic Dashi Stock and Soups Course
Preparing Sashimi Course
Simmering Course
Broiling Pan Frying and Baking Course
Steaming Course
Deep Frying Course
Vinegared Dishes Course
Dressed Dishes Course
Stirred Dishes and Moulded Dishes Course
Noodles Course
Rice Dishes Course
Eggs Course
Beef Course
Poultry Course
Japanese Serving Dishes and Food Presentation Course